This delicious au jus recipe is perfect for serving with roast beef or prime rib – or just ladling over your mashed potatoes. I’ll show you how to make au jus without beef drippings, so you can make it ahead of your holiday meal.
A Delicious Au Jus Recipe For Your Holiday Meal
Who doesn’t love a good au jus?
You know what I’m talking about: that delicious drippings-based sauce that you pour over your roast beef, ladle onto your mashed potatoes, or dunk your French dip sandwich or Beef on Weck into.
It’s so good that you might even be tempted to drink it straight out of the pot.
You might think that au jus is a staple of fancy restaurants or that you need a special seasoning packet to make it at home, but none of that is true. You won’t believe how easy it is to make homemade beef au jus yourself!
This is the kind of sauce that will make your friends and family swoon and beg for more. But don’t worry, it’s easy to make in advance so you can enjoy your time without worrying about the kitchen.
What you’ll love about this recipe:
- Make it with 4 simple ingredients. No beef drippings required!
- Freezer-friendly. Keep this au jus in the freezer and you’ll always have some on hand.
- Easy to adapt to fit into a gluten-free or dairy-free lifestyle.
What is Au Jus?
Au jus is a classic culinary term that translates to “with juice.”
It’s similar to a broth or gravy and is typically made with the pan drippings that come from roasting beef.
It’s a great way to add flavor and moisture to your plate!
Ingredients You’ll Need
Beef Stock. To keep things simple, I use beef stock instead of drippings for my au jus sauce. If you have homemade beef stock, that’s great. If not, store-bought definitely works! Stock has a richer flavor, but you can also use low-sodium beef broth.
Red Wine. A hefty glug of red wine gives au jus its classic flavor. You don’t need to break the bank here. As long as it’s an ok wine for drinking, you’re golden. I like to use a little bit of whatever I plan to serve with dinner. The alcohol will cook off as the sauce simmers, but you can use an alcohol free wine if you prefer.
Worcestershire Sauce. This adds a ton of richness to the au jus sauce and intensifies its beefy flavor. Use a gluten-free version (like Annie’s) if you need a gluten-free au jus sauce.
Butter. For a touch of creaminess and a velvety texture.
- Whenever I have a bottle of wine that I haven’t finished, I pop it into the fridge or freezer to use for cooking. Even if it’s a little too old to taste great alone, it’s perfect for making this recipe or stirring into your marinara.
How to make au jus sauce at home
Melt the butter in a small saucepan.
Mix in the beef stock, wine, and Worcestershire sauce.
Simmer for 5-10 minutes, or until the flavors meld
Season with black pepper.
Commonly asked questions
How do I store this recipe if I’m making it ahead?
Let the au jus cool, then store it in an airtight container in a refrigerator for up to 3 days. A mason jar works great! Reheat gently to rewarm before serving.
Can I freeze it?
Yup! It will expand as it freezes, so just be sure to leave about an inch of room at the top of your container. The au jus can be kept in the freezer for up to 3 months. You can also freeze it in an ice cube tray so you have small portions of jus ready to use whenever you want!
Can I make it gluten-free?
Yes, just use a gluten-free Worcestershire sauce. I like Annie’s and check the ingredients on your beef stock to make sure there’s no hidden wheat.
Can I make it dairy-free?
Yes, use your favorite butter alternative.
What’s the difference between au jus and gravy?
Au jus is thinner and flavored with red wine, while gravy is thickened with flour or cornstarch. Au jus has a thin consistency that’s similar to broth.
More homemade sauce and gravy recipes
- Homemade ketchup
- Tomato jam
- Chicken gravy without drippings
- Vegetarian mushroom gravy
- Homemade mustard
- Enchilada sauce
How to make au jus
- 2 Tablespoons butter
- 2 cups beef stock
- ¼ cup red wine
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon black pepper
- Melt the butter in a small saucepan over medium-high heat.
- Whisk in the beef stock, red wine, and Worcestershire sauce. Bring to a simmer and cook for 5-10 minutes, until slightly reduced.
- Season to taste with black pepper.